Tuesday, September 30, 2014

Dinner Features for September 30th


 

Appetizer:
Chipotle Peach Chicken Wings
Half dozen chicken wings tossed in a sweet & mild peach chipotle sauce served with bulghur walnut salad

Entrees:
Scallops Pesto Alfredo
Deep sea scallops sautéed with mushrooms and mixed garden vegetables in a light pesto alfredo sauce, tossed with pasta and finished with asiago cheese

Char Grilled Stockyard Fromage
10 oz. stockyard sirloin steak seasoned and char grilled to perfection, topped with melted crumbly cheese and pan seared portobellos, served with pumpkin smashed potatoes

Swordfish Au Poivre
Fresh swordfish filet pan seared in a peppercorn Dijon sauce, served with rice pilaf

Sesame Orange Shrimp
Jumbo shrimp sautéed with fresh oranges, shiitake mushrooms, broccoli, zucchini and red bell peppers served over rice pilaf in a sesame orange ginger sauce

Harvest Chicken
Boneless chicken breast sautéed with butternut squash, sweet red peppers, fresh spinach and artichoke hearts in a garlic basil wine sauce, served over rice pilaf  

Chicken & Crabmeat Provençal
Boneless chicken breast sautéed with surimi crabmeat, tomatoes, olives, peppers and onions in a white wine sauce, served over pasta with a dusting of asiago cheese

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

 

Sunday, September 28, 2014

Dinner Features for September 28th


Scallops Genovese
Deep sea scallops sautéed with wild mushrooms and prosciutto, tossed with pasta in sherry wine sauce, finished with Dijon horse radish crumbles  

BBQ Pork Loin
Pan fried pork loin served with caramelized onions and a mild peach chipotle barbecue sauce; presented with mashed potatoes

Sword Fish
Swordfish filet pan seared with a savory herb crust, presented with grape and toasted walnut bulgar salad with burgundy crasins

Shrimp Pantheon
Jumbo shrimp broiled with lemon, garlic and white wine, served over rice pilaf with roasted tomatoes and feta cheese

Harvest Chicken
Shaved chicken breast served over harvest mashed potatoes in brown butter sauce

Caper Chicken
Boneless chicken breast sautéed with artichoke hearts, capers and scallions, tossed with pasta in herb butter

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Saturday, September 27, 2014

Dinner Features for September 27th


Tomato Basil Scallops
Deep sea scallops sautéed in a tomato basil sauce, served over pasta and finished with asiago cheese

Wild Mushroom Pork
Grilled pork tenderloin topped with a wild mushroom gravy and served with butternut squash mashed potatoes

Shrimp Vino
Jumbo shrimp sautéed with broccoli, zucchini and sun dried tomatoes in a white wine sauce, served over rice pilaf

Char Grilled Stockyard Fromage
10oz. stockyard sirloin steak char grilled to order, presented with crumbly bleu cheese and caramelized onions, served with mashed potatoes  

Pecan Herb Chicken
Boneless chicken breast sautéed with an herb crust, topped with an autumn blend of carrots, zucchini, yellow squash, peppers and onions in a lemon sherry wine sauce, served with a twice baked potato    

Chicken Piccata
Boneless chicken breast sautéed with artichoke hearts and capers in a lemon butter sauce, served over pasta and finished with asiago cheese

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

 

Friday, September 26, 2014

Friday September 26 Dinner Features

Entrees:
Scallops Choron                  
Deep sea scallops sautéed with sweet peas and blue crab meat tossed with pasta in sauce choron

Harvest Stuffed Pork Loin                       
Pork tenderloin stuffed with roasted butternut squash, caramelized onions and spinach presented with a fresh greens salad with pecans, crasins and balsamic vinaigrette

Pan Seared Swordfish                         
Swordfish filet pan seared, finished with a horseradish Dijon herb crust and rice pilaf

Balsamic Ahi              
Sushi grade balsamic marinated tuna steak char grilled to order served with vegetable medley and sauce beuree blanc

Southern Jerk Shrimp   
Jumbo shrimp sautéed with vegetable medley, tossed with pasta in lemon dill crème

Winter Stockyard                               
10oz. stockyard sirloin steak char grilled to order, served with butternut squash mashed potatoes, asparagus spears and cranberry rosemary glaze

Chicken Ranchero     
Chicken breast sautéed with peppers, onions and mushrooms served over rice pilaf with ranchero sauce, cheddar cheese and a dollop of sour cream

Fish Fry             
Breaded or beer battered haddock

Fresh Broiled Haddock                               

Fresh Haddock filet broiled with lemon pepper butter

Wednesday, September 24, 2014

Dinner Features for September 24th


Basil Balsamic Broiled Scallops
Deep sea scallops broiled with fresh basil and balsamic vinaigrette, finished with rosemary butter and served over seared garden vegetables  

Italian Grilled Stockyard
10oz. stockyard sirloin steak char grilled with Italian seasonings and topped with sliced tomatoes, fresh leaf basil and fresh mozzarella cheese, presented over bruschetta and finished with a mushroom onion Marsala sauce, served with a twice baked potato

Herb Crusted Pork Tenderloin
Fresh pork tenderloin pan seared with an herb crust, presented over pumpkin smashed potatoes and finished with a rosemary cranberry glaze

Shrimp Ala Romano
Jumbo shrimp sautéed with surimi crabmeat, mushrooms, kalamata olives, broccoli and artichoke hearts in a light Alfredo sauce tossed with pasta

Garlic Chicken Verde
Boneless chicken breast sautéed with asparagus, broccoli, zucchini and fresh spinach in a garlic lemon parmesan sauce, tossed with pasta and finished with asiago

Chicken Primavera
Boneless chicken breast sautéed with mushrooms and a medley of mixed vegetables in a garlic sherry wine sauce, finished with asiago cheese

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, September 23, 2014

Dinner Features for September 23rd


Scallops Rossa
Deep sea scallops sautéed with diced tomatoes, sweet peas, kalamata olives, artichoke hearts and mushrooms in a garlic basil marinara sauce, served over pasta and finished with asiago cheese 

Montréal Grilled Stockyard
10oz. char grilled stockyard sirloin steak char grilled with Montréal seasonings and topped with a mushroom onion Marsala sauce, served with a twice baked potato

Mahi Mahi Aglio E Olio Verde
Fresh broiled mahi mahi served over pasta with broccoli, spinach, zucchini and asparagus tossed with garlic and olive oil, finished with asiago cheese

 Shrimp Ala York
Jumbo shrimp sautéed with surimi crabmeat, mushrooms, tomatoes, spinach and artichoke hearts, in a garlic sherry cream sauce, served over pasta and finished with asiago cheese

Herb Crust Chicken
Boneless chicken breast pan seared with an herb crust, topped with a rosemary cranberry glaze and served over pumpkin mashed potatoes

Chicken Soliel
Boneless chicken breast sautéed with oranges, artichoke hearts, sun dried tomatoes, and scallions in an herb white wine sauce, served with rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Sunday, September 21, 2014

Dinner Features for September 21st


Entrees:
Scallops Picatta
Deep sea scallops pan seared with mushrooms and capers tossed with pasta in lemon butter sauce

Beef Sofrito
10oz. char grilled stockyard sirloin steak served with sautéed onions, broccoli rabe, carrots and potatoes simmered in Mediterranean broth   

Grilled Mahi Mahi
Lightly marinated and char Grilled Mahi Mahi served with cranberry compote and asparagus spears

Shrimp Carbonara
Jumbo shrimp sautéed with prosciutto, onions and peas, tossed with pasta in cracked pepper alfredo

Chicken Monterey
Boneless chicken breast sautéed with tomatoes, scallions served over mashed potatoes with melted cheddar cheese and barbecue sauce 

Chicken Napoleon
Pecan crusted chicken breast layered with brie cheese and apples presented over asparagus spears, finished with sherry butter sauce

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Dessert:
Fudge Brownie Sundae
Warm fudge brownie topped with vanilla ice cream, whipped cream, powdered sugar and candied pecans

Friday, September 19, 2014

Dinner September 19

Entrees:
Scallops Opelousas                 
Deep sea scallops sautéed with shallots, mushrooms, scallions and tomatoes; served over rice pilaf with lemon butter sauce

Beef Napoleon                            
Twin sirloin medallions char grilled to order, served with a seared crab cake asparagus spears and apple remoulade

Grilled Mahi Mahi               
Lightly marinated and char Grilled Mahi Mahi presented with asiago herb mashed potatoes and rosemary compound butter

Shrimp Emilia  
Jumbo shrimp pan seared with sweet peas, prosciutto and grilled eggplant tossed with pasta in cracked pepper marinara

Potato Crusted Salmon                                 
Salmon filet pan seared with potato crust served with Dijon Guinness sauce and roasted vegetables

Chicken Cordon Bleu Casserole                                                                                                             
Roasted chicken breast, honey baked ham and Swiss cheese baked in a Dijon cream sauce over rice pilaf

Chicken Sofrito  
Chicken breast pan fried with onions, broccoli, carrots and potatoes simmered in Mediterranean broth   

Fish Fry             
Breaded or beer battered haddock

Fresh Broiled Haddock                                    

Fresh Haddock filet broiled with lemon pepper butter

Wednesday, September 17, 2014

Dinner Features September 17

Appetizer
Grilled Chipotle Peach Barbecue Chicken Wings   7.50                 
Half dozen grilled chicken wings basted in a chipotle peach barbecue sauce

Entrees:
Scallops Scampi                 
Deep sea scallops sautéed with mushrooms, spinach and onions in a garlic lemon sherry wine sauce.

Stuffed Mahi Mahi                   
Broiled Mahi Mahi stuffed with spinach, apples, rosemary and rice, drizzled with a sun dried tomato
cream sauce, served with asparagus spears.

Shrimp Divon    
Pan seared Jumbo Tiger Shrimp with broccoli, sun dried tomatoes and zucchini in a Dijon cream sauce over rice.

Grilled Montreal Stockyard Steak                                                    
Grilled 10oz beef Stockyard served over garlic bread with a wild mushroom-Madeira sauce and a twice baked potato.

Chicken Carouso              
Sautéed chicken breast with mushrooms, onions, artichokes, prosciutto ham and kalamata olives,
in a garlic marinara sauce topped with asiago cheese over pasta.

Chicken French     
          Chicken breast dipped in egg batter sautéed in a lemon sherry wine with broccoli over pasta 

Fresh Broiled Haddock                                         

Fresh Haddock filet broiled with lemon pepper butter

Tuesday, September 16, 2014

Dinner Features

Normandy Scallops over Rice                   
Deep sea scallops sautéed with apples, artichoke hearts, sundried tomatoes and fresh rosemary served in a white wine sauce over rice

Fresh Pan Seared Mahi Mahi                     
Pan Seared mahi mahi served over asparagus spears and finished with feta cream sauce

Shrimp Portobello   
Jumbo shrimp sautéed with portobello mushrooms, sundried tomatoes, and scallions served in a maderia wine sauce over rice

Grilled Sirloin Medallions with Madeira and Mushrooms                 
Twin 3 oz Sirloin Medallions grilled to perfection and finished with a mushroom Madeira cream sauce and asiago cheese served with a twice baked potato.

Sautee Chicken with Prosciutto                
A boneless chicken breast sautéed with zucchini, spinach, prosciutto and mushrooms served in a sundried tomato cream sauce over penne pasta

Chicken Piccata    
Boneless chicken breast sautéed artichoke hearts, spinach, capers and mushrooms served in a garlic lemon sauce over pasta finished with asiago cheese

Fresh Broiled Haddock                                      

Fresh Haddock filet broiled with lemon pepper butter